This chapter will focus on the use of membrane operations in the concentration of liquid foods and food ingredients in light of the recent advances and developments in this field. Specific applications of NF, RO, FO and membrane contactors as well as of integrated membrane systems are analyzed and discussed highlighting key advantages and drawbacks over conventional methodologies.
Recent developments in membrane technologies for concentration of liquid foods and food ingredients
A Cassano;E Drioli;C Conidi
2021
Abstract
This chapter will focus on the use of membrane operations in the concentration of liquid foods and food ingredients in light of the recent advances and developments in this field. Specific applications of NF, RO, FO and membrane contactors as well as of integrated membrane systems are analyzed and discussed highlighting key advantages and drawbacks over conventional methodologies.File in questo prodotto:
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